Brodo di verdure

Name: Brodo di verdure (Vegetable stock)
Yield: Makes 1.5 litres (6 cups)
Cuisine: Italian
Ingredients: 1 large onion, peeled and quartered; 2 garlic cloves, peeled; 1 large tomato, halved; 2 carrots, peeled and cut into large chunks; 1 bay leaf; 6 whole parsley stalks; a few black peppercorns; ½ a small leek, roughly chopped; 1 celery stalk with leaves, cut into large chunks

Vegetable stock

Preparation info

Makes
1.5 litres

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This stock is very light and is used for cooking risottos, serving pasta in broth and for adding to long-cooked meat, poultry, fish or vegetable dishes for a fuller flavour rather than adding water.

Ingredients

1 large onion, peeled and quartered
½ a small leek, roughly chopped
2 carrots, peeled and cut into large chunks

Europe
Italy
Stock
Vegan
Mediterranean
Gluten-free

Method

Put the ingredients into a large saucepan and cover with about 3 litres (12 cups) of cold water. Add a little salt. Bring to the boil and skim the surface of any scum with a slotted spoon. Lower the heat a